Walnut Free Whole30 Salsa Verde Steak and Eggs Plate
This is the kind of plate that makes a weekend morning feel like a serious occasion — smoky, spice-rubbed skirt steak seared to a deep crust, jammy fried eggs cooked in ghee, and a tangle of charred peppers and onions all brought together with a bright, blended salsa verde. The sauce alone is worth making: tomatillos and jalapeños are simmered until tender, then blended with cilantro, garlic, and lime juice into something tangy and just a little fiery. Every component here is built from whole, straightforward ingredients, so there's no need to scan labels or second-guess what's hiding in a store-bought shortcut. Skirt steak is a fantastic cut for this kind of high-heat cooking — it develops an incredible crust in a cast iron skillet and slices beautifully against the grain. The ghee adds a rich, nutty depth to the eggs without any dairy that would take this off the Whole30 path. Fanned out over the peppers and onions with avocado on the side, it's a genuinely satisfying, restaurant-worthy plate that comes together in one skillet.
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos (about 8–10 medium), husked and rinsed
- 2 jalapeños, stems removed
- 3 cloves garlic, unpeeled
- ½ white onion, roughly chopped
- ½ cup fresh cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- ½ tsp salt
For the steak
- 1 ½ lb skirt steak, cut into 4 portions
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp avocado oil
For the peppers and onions
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- ½ white onion, thinly sliced
- 1 tbsp avocado oil
- ¼ tsp salt
For the eggs
- 8 large eggs
- 1 tbsp ghee
- salt and pepper, to taste
For serving
- 1 avocado, sliced (optional)
- lime wedges (optional)
Instructions
- 1
Place the tomatillos, jalapeños, and unpeeled garlic cloves in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos turn from bright green to a dull, olive-green color and are completely tender when pierced with a fork.
- 2
Drain the tomatillos, jalapeños, and garlic, discarding the cooking water. Peel the garlic cloves. Transfer everything to a blender along with the chopped onion, cilantro, lime juice, and 1/2 tsp salt. Blend on high for 20–30 seconds until smooth but with a little texture remaining. Taste and adjust salt. Set aside.
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